The Food Lab Better Home Cooking Through Science

Produk Detail:
  • Author : J. Kenji López-Alt
  • Publisher : W. W. Norton & Company
  • Pages : 960 pages
  • ISBN : 0393249867
  • Rating : 4.5/5 from 8 reviews
CLICK HERE TO GET THIS BOOK >>>The Food Lab Better Home Cooking Through Science

Download or Read online The Food Lab Better Home Cooking Through Science full in PDF, ePub and kindle. this book written by J. Kenji López-Alt and published by W. W. Norton & Company which was released on 21 September 2015 with total page 960 pages. We cannot guarantee that The Food Lab Better Home Cooking Through Science book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

The Food Lab Better Home Cooking Through Science

The Food Lab  Better Home Cooking Through Science
  • Author : J. Kenji López-Alt
  • Publisher : W. W. Norton & Company
  • Release : 21 September 2015
GET THIS BOOK The Food Lab Better Home Cooking Through Science

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese

Interdisciplinary Team Teaching

Interdisciplinary Team Teaching
  • Author : Reneta D. Lansiquot
  • Publisher : Springer Nature
  • Release : 09 November 2020
GET THIS BOOK Interdisciplinary Team Teaching

This book explores the community of practice at New York City College of Technology engaged in interdisciplinary team teaching. Professors report on their high-impact practices when they combine the assets of different disciplines. Chapters feature examples of the innovative curriculum resulting from a true interdisciplinary system, including place-based learning. The book also discusses questions of validity and measuring the influence of high-impact practice within interdisciplinary co-teaching.

The America s Test Kitchen Cooking School Cookbook

The America s Test Kitchen Cooking School Cookbook
  • Author : America's Test Kitchen
  • Publisher : America's Test Kitchen
  • Release : 15 October 2013
GET THIS BOOK The America s Test Kitchen Cooking School Cookbook

A landmark book from the test kitchen that has been teaching America how to cook for 20 years. We launched the America's Test Kitchen Cooking School two years ago to teach home cooks how to cook the test kitchen way, and since then thousands of students have taken our interactive video-based online courses. The America's Test Kitchen Cooking School Cookbook shares the same goal as our online school and brings all our best practices—along with 600 all-time favorite recipes—into one

Will Write for Food

Will Write for Food
  • Author : Dianne Jacob
  • Publisher : Hachette UK
  • Release : 25 May 2021
GET THIS BOOK Will Write for Food

Do you love both food and writing and want to know the secrets of bestselling cookbook authors, successful food bloggers and freelance writers? Noted journalist and writing instructor Dianne Jacob combines over 20 years of experience to teach you how to take your passion from the plate to the page. With tips for crafting your best work, getting published, and turning your passion into cash, Jacob will transform you from starving artist into well-fed writer. Whether you’ve been writing for

Cooking Light Annual Recipes 2013

Cooking Light Annual Recipes 2013
  • Author : Editors of Cooking Light Magazine
  • Publisher : Time Home Entertainment
  • Release : 03 December 2012
GET THIS BOOK Cooking Light Annual Recipes 2013

"All the appetizing and inspiring recipes from 2012 can be found in this all-new collection by the editors of Cooking Light. This volume is filled with more than 700 recipes to bring new dishes and flavor combinations to your table, as well as fresh takes on all-time favorites. More than 70 full-color photographs, fresh ingredients, quick tips, the latest cooking techniques, and information about innovative kitchen equipment make this your must-have resource for preparing healthy and flavorful food. More than 100 menus are included

Cook Taste Learn

Cook  Taste  Learn
  • Author : Guy Crosby
  • Publisher : Columbia University Press
  • Release : 10 December 2019
GET THIS BOOK Cook Taste Learn

Cooking food is one of the activities that makes humanity unique. It’s not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science’s understanding of what happens at a molecular level when we apply heat to food. Mastering new ways of feeding ourselves has resulted in leaps in longevity and explosions in population—and the potential of

Serious Eater

Serious Eater
  • Author : Ed Levine
  • Publisher : Penguin
  • Release : 11 June 2019
GET THIS BOOK Serious Eater

"A hilarious and moving story of unconventional entrepreneurialism, passion, and guts." --Danny Meyer, CEO of Union Square Hospitality Group; Founder of Shake Shack; Author of Setting the Table Original recipes by J. Kenji López-Alt of The Food Lab and Stella Parks of BraveTart James Beard Award-winning founder of Serious Eats Ed Levine finally tells the mouthwatering and heartstopping story of building--and almost losing--one of the most acclaimed and beloved food sites in the world. In 2005, Ed Levine was a

The Oxford Handbook of Soft Condensed Matter

The Oxford Handbook of Soft Condensed Matter
  • Author : Eugene M. Terentjev,David A. Weitz
  • Publisher : OUP Oxford
  • Release : 26 February 2015
GET THIS BOOK The Oxford Handbook of Soft Condensed Matter

Soft condensed matter is a relatively new topic. Condensed matter has typically referred to more traditional liquids, which have a long history of study, or to solids, which have focused more commonly on hard materials, driven in large measure by the importance of structural materials or the metals and semiconductors which drove the rapid evolution of microelectronics. It is only relatively recently, over the past 20 to 30 years, that soft condensed matter has matured into its own identifiable field. However, the

Illuminating How Identities Stereotypes and Inequalities Matter through Gender Studies

Illuminating How Identities  Stereotypes and Inequalities Matter through Gender Studies
  • Author : D. Nicole Farris,Mary Ann Davis,D'Lane R. Compton
  • Publisher : Springer Science & Business
  • Release : 30 April 2014
GET THIS BOOK Illuminating How Identities Stereotypes and Inequalities Matter through Gender Studies

This collection highlights and extends contemporary women's and gender studies by presenting theoretical analyses and innovative research conceptualizations, applications and methodologies via a diverse variety of popular-in-the-classroom topics, such as changing masculinities; comedic/dramatic portrayals of ethnicity and discrimination; stigma and differences within mainstream media gender stereotypes; intersections of gendered and sexual identities in social media and fundamental institutions. These topics emphasize relevant issues and nuances within popular culture, identities and perceptions and social problems and illustrate the breadth of

Getting Ready to Learn

Getting Ready to Learn
  • Author : Shelley Pasnik
  • Publisher : Routledge
  • Release : 13 November 2018
GET THIS BOOK Getting Ready to Learn

Getting Ready to Learn describes how educational media have and are continuing to play a role in meeting the learning needs of children, parents, and teachers. Based on years of meaningful data from the CPB-PBS Ready To Learn Initiative, chapters explore how to develop engaging, playful, and developmentally appropriate content. From Emmy-Award-winning series to randomized controlled trials, this book covers the media production, scholarly research and technological advances surrounding some of the country’s most beloved programming.

Mastering Stocks and Broths

Mastering Stocks and Broths
  • Author : Rachael Mamane
  • Publisher : Chelsea Green Publishing
  • Release : 20 June 2017
GET THIS BOOK Mastering Stocks and Broths

2018 James Bead Foundation Book Award Finalist, "Single Subject" Category “Top Ten Cookbook of 2017”—Booklist Stocks and broths are the foundation of good cooking, yet information on their use is often relegated to the introductions or appendices of cookbooks. Until now there has not been a comprehensive culinary guide to stocks in the canon, save for snippets here and there. Hard to believe, since most passionate home cooks and professional chefs know that using stocks and broths—both on their own

American Home Cooking

American Home Cooking
  • Author : Tim Miller
  • Publisher : Rowman & Littlefield
  • Release : 29 June 2017
GET THIS BOOK American Home Cooking

Tim Miller takes us on a fascinating tour of home cooking and eating in America – where it’s been and where it’s going – as well as a vivid accounting of our stubborn unwillingness to give it up all together in the face of easy, processed, and prepared meals.

Health Risks of Indoor Exposure to Particulate Matter

Health Risks of Indoor Exposure to Particulate Matter
  • Author : National Academies of Sciences, Engineering, and Medicine,Health and Medicine Division,Board on Population Health and Public Health Practice
  • Publisher : National Academies Press
  • Release : 26 September 2016
GET THIS BOOK Health Risks of Indoor Exposure to Particulate Matter

The U.S. Environmental Protection Agency (EPA) defines PM as a mixture of extremely small particles and liquid droplets comprising a number of components, including "acids (such as nitrates and sulfates), organic chemicals, metals, soil or dust particles, and allergens (such as fragments of pollen and mold spores)". The health effects of outdoor exposure to particulate matter (PM) are the subject of both research attention and regulatory action. Although much less studied to date, indoor exposure to PM is gaining